Qing Xiang Da Hong Pao 2013
DESCEIPTION: At the beginning of the year of gengzi (every 60 years) in 2020, a new type of coronavirus pneumonia broke out in China. In response to the call of the state, we should go out less and not gather. We hope that we can restrain the disease and resume a healthy life and work as soon as possible. The best anti-virus lifestyle is to drink more tea! Tea, as the healthiest drink in the world, is not one of them. Many people like to drink tea. What they are interested in is the health value brought by tea. Today, I share with you the 2013 Qing Xiang Da Hong Pao collected by our teahouse. Wuyi cliff tea at three years is medicine, five years a cure, and more than ten years is a treasure. The 2013 tea has been stored for seven years now.
CHARACTERISTICS: This Qing Xiang Da Hong Pao has a fragrance that is fresh and high. At the drinking the tea soup, the aroma immediately fills the whole mouth. The most comfortable thing is the sweet aftertaste after swallowing. When talking, you can feel the aftertaste on the teeth and cheeks. Even the saliva is sweet. This tea was picked in late April 2013 and made with the traditional Da Hong Pao technique. The taste of the tea is mellow, and the boiling water is high. There is a stream of orchid the aroma overflows like this, which makes the eyebrows touched and the body and mind happy. The soup is thick, waxy, smooth, and mellow. After a sip, it floats like a spring. The fragrance of flowers permeates the tongue. The tea soup slides into the throat and opens in a flash. The returning sweetness and fresh saliva lasts for a long time. The aroma of rock bone flowers is full and unforgettable for a long time.